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Yugeta Double-Brewed Shoyu Soy Sauce $12.95

To get a richer, deeper flavor and almost syrupy consistency, Tokyo-based family producer Yugeta ferments this shoyu twice in traditional cedar vats.

After a first batch of shoyu is fermented with soybeans, wheat, water, salt and koji—a special type of rice mold—the resulting shoyu is used as the brewing liquid for a second batch instead of the salt and water.

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HOW TO USE

The shoyu's concentrated flavor is best used raw in simple Japanese dipping sauces, drizzled over blanched greens, steamd fish or accompaniment to sushi.

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